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EXPAND WHEN COOKED SUCH AS
RICE AND PULSES DO NOT FILL THE
COOKER TO MORE THAN HALF ITS
CAPACITY.
•
USE HEAT SOURCE(S) IN
ACCORDANCE WITH THE USER
INSTRUCTIONS.
•
AFTER COOKING MEAT WITH
SKIN (EG. OX TONGUE) WHICH
MAY SWELL UNDER PRESSURE, DO
NOT PUNCTURE THE MEAT WHEN
IT IS SWOLLEN AS YOU MAY GET
SCALDED.
• IN THE CASE OF PASTA-BASED
FOODS, THE PRESSURE COOKER
SHOULD BE LIGHTLY SHAKEN
BEFORE OPENING THE LID SO THAT
THESE FOODS DO NOT SPLASH OUT.
• CHECK THAT THE VALVES ARE NOT
BLOCKED BEFORE EACH OCCASION
OF USE. SEE ‘INSTRUCTIONS
MANUAL’.
• DO NOT USE THE PRESSURE COOKER
TO FRY UNDER PRESSURE WITH OIL.
• DO NOT MAKE ANY CHANGES TO
THE SAFETY SYSTEMS OTHER THAN
THOSE LISTED IN THE MAINTE-
NANCE INSTRUCTIONS IN THE USER
MANUAL.
• ONLY USE ORIGINAL PARTS IN
ACCORDANCE WITH THE RELEVANT
MODEL.
• KEEP THESE INSTRUCTIONS.
OPERATING INSTRUCTIONS
For cooking it is essential:
• To put in the cooker a minimum of 1/4
litre of water or any liquid generating
vaporisation, and as a maximum
2/3 parts of the volume (water and
ingredients included).
• If you cook sauces make sure that they
are not too thick and also to SHAKE
the cooker before the OPENING THE
LID in order to eliminate possible heat
focuses or depressions which may have
arisen in the interior. REQUIRED WHEN
COOKING SOUPS OR PULSES SUCH AS
CREAM OF LENTILS, CHICK PEAS, etc.
To close the cooker
• Turn the handle anticlockwise until the
bridge comes down fully on the lid.
• Slide the lid horizontally across the
edge of the cooker until the bridge fits
into the clamps.
• Make sure that the lid fits right around
it perimeter onto the cooker and the
bridge into its clamps.
• Turn the handle in the closing direction
(clockwise) until you note a slight
pressure of the bridge against the
clamps (handles).
• When contact is made between the
bridge and the clamps of the cooker
(body), set the reference as indicated.
• Close completely by turning the handle
at least three times.
